Sommeliers - The Eloquence of Taste

The existence of the sommelier is historical, but their role has gradually strengthened. These taste directors have a prestigious job. Their valuable advice and their presence, whether in a restaurant or a cellar, bring ceremonial and solemnity. The sommelier is good at advising on wine selection and food-wine pairing harmony. Relational psychology, diverse experiences, and expertise are part of their profession. Enthralled by impeccable service and passionate about the art of wine, they are captivated by the scientific premise born of fermentation (a sign that wine is a living organism). Touched by the grace of the vine and wine, they provide pleasure through both words and actions. With a scientific background (agronomy-oenology), former advisor to the INAO, Christian Saint Roche has delved into the world of taste. He is also a training consultant (INFAH, National Education...). Teaching for just over thirty years at the University of Wine (Suze-la-Rousse), he was the editor-in-chief of the Sommeliers International magazine for twenty years and has also published works on gastronomy and wines. From 1980 to 2005, he was the president of the National Academy of Arts and Sciences of Taste. This book on sommeliers is the result of his observations and extensive experience on the evolution of this very particular profession enveloped in an enticing atmosphere.